Makes 8 servings
|1||cup fat-free or reduced-fat sour cream|
|4||teaspoons dry ranch-style salad dressing mix|
|1/4||cup finely chopped carrot|
|1/4||cup finely chopped cucumber|
|1/4||cup finely chopped red bell pepper|
|1/4||cup finely chopped zucchini|
- Combine sour cream and dressing mix in medium bowl; mix well. Stir in chopped vegetables; cover. Refrigerate 2 to 3 hours for flavors to blend.
- Transfer dip to medium serving bowl. Serve with assorted fresh vegetable dippers.
|Serving Size:||1/8 of dip (without dippers)|
|Calories from Fat||26 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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